Slow Cooker Tex Mex Chicken And Beans Recipes

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SLOW-COOKED TEX-MEX CHICKEN & BEANS



Slow-Cooked Tex-Mex Chicken & Beans image

This is a recipe I found in the Seattle P-I newspaper. I thought it looked yummy so am posting it here so as to not lose it. There is a slow-cooker and an oven method. Cooking time will vary depending on cooking method used.

Provided by Kater

Categories     Stew

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup dried pinto bean, rinsed
1 1/2 cups salsa (use your favorite)
2 tablespoons chopped chipotle chiles in adobo
2 tablespoons all-purpose flour
1 cup water
1 1/2 lbs boneless skinless chicken thighs
1 medium red onion, chopped
1 red bell pepper, seeded & chopped
salt & pepper
1/4 cup sour cream, for serving
1/4 cup chopped fresh cilantro, for serving

Steps:

  • In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour and water.
  • Season chicken with salt and pepper; arrange on tope of bean mixture.
  • Scatter onion and bell pepper on top of chicken.
  • Cover and cook on low heat for 8 hours (do not open lid or stir).
  • Remove chicken from stew; shred into large pieces and return to stew.
  • Serve topped with sour cream and cilantro.
  • Oven Method:.
  • Preheat oven to 350°.
  • Follow step 1, using a 5-quart Dutch oven or large pot, substituting 2 cans (15 oz each) pinto beans, drained and rinsed, for the dried beans, and increasing the water to 2 cups.
  • Cover pot and bring to a simmer on stove top.
  • Transfer to oven and cook until chicken is tender, 1 1/2 to 2 hours.
  • Proceed with step 3.

Nutrition Facts : Calories 460.7, Fat 10.6, SaturatedFat 3.8, Cholesterol 148, Sodium 746.1, Carbohydrate 44.4, Fiber 10.1, Sugar 6.5, Protein 46.8

SLOW-COOKER TEX-MEX CHICKEN



Slow-Cooker Tex-Mex Chicken image

Make and share this Slow-Cooker Tex-Mex Chicken recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken breast, cut into 1-inch-wide strips
0.5 (1 1/4 ounce) package taco seasoning mix (TACO BELL HOME ORIGINALS Taco Seasoning Mix)
2 tablespoons flour
1 red pepper, cut into 1-inch-wide strips
1 green pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 1/2 cups salsa (TACO BELL HOME ORIGINALS Thick 'N Chunky)
1 cup shredded mexican cheese (KRAFT Mexican Style Shredded Four Cheese)

Steps:

  • Mix chicken with seasoning and flour in slow cooker.
  • Stir in all remaining ingredients except the shredded cheese; cover with lid.
  • Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
  • Stir just before serving.
  • Top with the shredded cheese.
  • Serve over rice and garnished with fresh green onions and cilantro.

SLOW-COOKER TEX-MEX CHICKEN AND BEANS



Slow-Cooker Tex-Mex Chicken and Beans image

For a hearty dinner of fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list. This chicken recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 8h15m

Number Of Ingredients 9

1 cup dried pinto beans, rinsed
1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
2 tablespoons chopped chipotle chiles in adobo sauce
2 tablespoons unbleached all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about 8)
Kosher salt and freshly ground pepper
1 red onion, chopped
1 red bell pepper, chopped
Sour cream, finely chopped jalapeno, hot sauce, and tortilla strips or chips, for serving

Steps:

  • Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight; drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour; drain.)
  • Preheat a 5- to 6-quart slow cooker.
  • Place beans, salsa, chiles, flour, and 1 cup water in the slow cooker. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours (or on high for 4 hours).
  • Transfer chicken from slow cooker to a large plate. Using two forks, shred chicken into large pieces; return to stew. Serve with sour cream, jalapeno, hot sauce, and tortilla strips.

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